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Cream Cheese Chocolate Chip Cookies

Lucky me, I have no food allergies that I know of making cooking and baking (and consuming all of that food) a breeze.
I got the idea for these cookies after a friend of mine asked me to bake some cookies for her son Jake’s birthday party. The only request she made was that they be egg free (I guess one of his cousin’s is allergic to them). Knowing that Jake loves my chocoalte chip cookies I really wanted to make them for his birthday. The only problem is that they contain eggs. Well, after reading some cookbooks at the library I discovered several cookie recipes that do not call for eggs but instead use cream cheese (not necassarily as a substitute).

I decided to give it a whirl and use cream cheese in place of the eggs in my chocolate chip cookie recipe. Eggs are usually used in a recipe to provide moisture (the yolk) and structure (the whites). The cream cheese adds the moisture and helps create the structure needed in the cookie without drying them out (as egg whites do).

The result? Wonderful! They came out much better than I ever could have expected. Just like the original, their texture is spot-on. A slightly crisp outside gives way to a chewy interior that is far from cake-like. They sport a paler color than their egg-using-counterparts making it very easy to overbake them. I removed mine from the oven when the bottoms began to tan and the edges were pale yet set. I noticed that the cookies had a somewhat shiny gloss to them after they had baked making them hard to resist! You could not taste the cream cheese at all but they did have a slightly different flavor than the original (not in a bad way).
These also stayed soft (with a slight crisp exterior) for two days in a covered container. They did not last after that but I am sure with the cream cheese in them, they would stay soft for several days.

I can’t wait to try substituting cream cheese for the eggs in a few more cookie recipes!

Whisk dry ingredients together; set aside.With electric mixer, or by hand.
Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in chips. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

How funny! I was reading an old Southern Living annual and came across an interesting chocolate chip cookie made with cream cheese and M&M’s. I was wondering what the texture would be like — now I know. This would definitely be good for someone allergic to eggs.

Culinarywannabe,
If you know it is in there you can slightly taste the cream cheese, especially in the dough which is a little softer than usual. No on who ate them realized there was cream cheese in them until I told them. Maybe your and your friends’ tastebuds are more acutely refined to pick up those subtle taste undertones than mine were, haha.
Either way, they were yummy!

OMG! I just baked these and they are the best homemade chocolate chip cookie I have ever had! I am very picky about softness and moisture in a cookie which makes these ones by far my favorite. I made my cookies a little smaller and when I took that first bite I couldn’t believe how perfect they were. Thank you so much for posting this recipe.